STUDIES ON LIQUEFACTION OF FRUITS AND VEGETABLES AND CHEMICAL COMPONENTS CONNECTED WITH RAW MATERIALS

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STUDIES ON LIQUEFACTION OF FRUITS AND VEGETABLES AND CHEMICAL COMPONENTS CONNECTED WITH RAW MATERIALS
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The relation of the content of pectin, cellulose and hemicellulose in pumpkin, peach and tomato with the concentration of relevant 3 kinds of enzymes used during enzymatic liquefacion was studied, which was based on the setting up of the mathematic models

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廖显珍张金木. STUDIES ON LIQUEFACTION OF FRUITS AND VEGETABLES AND CHEMICAL COMPONENTS CONNECTED WITH RAW MATERIALS[J]. Jorunal of Huazhong Agricultural University,1998,17(6).

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